This is more of a method than a recipe. You can use this sweet, delicious stuff for so many things: butternut squash bisque (my personal favorite), delicious baby food, a nice addition to a pesto pizza, even a sub for pumpkin in a sweet pie. Give it a try! It’s easy. Promise.

recipe: roasted butternut squash
Recipe type: method
Prep time: 
Cook time: 
Total time: 
  • 1+ whole butternut squash
  • 1+ teaspoon of neutral oil (I used grapeseed)
  1. Preheat your oven to 425.
  2. Cut the ends off the squash, then cut them in half long ways.
  3. Oil the inside and outside and place cut-side-down on a dark, rimmed baking sheet (they will produce some water while roasting, you’ve been warned).
  4. Roast the squash for 45 minutes to an hour, depending on their size*, until the skins are golden brown and you can very easily pierce the squash with a fork.
  5. Scoop out the seeds and discard and use the flesh immediately or store in the fridge for later use!
*Try to buy the long, thin squashes that don’t have too large of a bulb on the bottom, that way the entire thing roasts evenly.